Soufflé d’Épinards

Spinach Soufflé

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Remove spinach leaves from the stems. Drop leaves into boiling water for 1 minute to blanch them, then plunge into cold water. Drain, chop, and then blot with paper towels to remove moisture. Squeeze dry in more paper towels